Here's my basic recipe below, with instructions to make my mint chip ice cream, pictured. If you'd prefer another add-in, feel free to get creative after the mixture has been in the ice cream maker for approximately 15 minutes or halfway through your machine's recommended churn cycle.
- 1 can of coconut cream (I use Trader Joe's), chilled
- 2.5 cups almond milk, separated out as per below instructions.
- 3/4 cup sugar
- 1/4 cup corn syrup
- 3 Tbs. arrowroot flour
For the mint chip ice cream:
- 1 tsp. peppermint flavor
- 1/2 cup mini chocolate or carob chips
In a medium saucepan on medium to low heat, put the first cup of almond milk and the solid part of the coconut cream from the top 2/3 of the can of coconut cream. Do not use the watery part. Add in the sugar and corn syrup.
While this is being brought up to a boil, whisk the arrowroot flour into 1/2 cup of the almond milk.
Once the cream and sugar is brought up just to a boil, whisk in the arrowroot flour mixture into the cream and sugar mixture. Keep whisking until the mixture is shiny and a thicker consistency (it reminds me of a thin pudding or a shampoo). Remove from heat and whisk in the last cup of almond milk.
Pour into a pourable container and put into the fridge, preferably overnight, or until chilled all the way through. If you're making mint chip or using a flavor extract, whisk that into the mixture prior to chilling.
Following your ice cream maker directions, start the machine then add the mixture in slowly. Halfway through the recommended churn cycle, add in the chips, or any other add in you'd like. Finish your churn cycle, then place the soft ice cream into the freezer to firm up. Then enjoy!
And I'd love to hear about the delicious flavor concoctions you came up with!